| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Meats, Holidays, Newspaper |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Corned beef brisket |
|
|
Water |
| 2 |
tb |
Honey |
| 1 |
tb |
Frozen orange juice concentrate, thawed |
| 2 |
ts |
Dijon-styled mustard |
INSTRUCTIONS
FOR THE GLAZE
In Dutch oven, place corned beef brisket and add water to cover. Bring
to a boil; reduce heat to low. Cover tightly and simmer 2 1/2 to 3 1/2
hours or until tender.
Combine glaze ingredients; set aside.
Remove brisket from cooking liquid; trim fat from outer surface of
brisket, if necessary. Place brisket on rack in broiler pan so surface of
meat is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3
minutes or until brisket is glazed.
Carve brisket diagonally across the grain into thin slices; serve with
Savory Cabbage with Red Potatoes and Soda Bread for St. Patrick's Day.
Makes 6 servings.
Per serving: 417 cal., 32 g pro., 27 g carbo., 20 g fat, 4.2 mg iron,
262 mg sodium, 111 mg chol.
Typed by R. Thompson Source: National Cattlemen's Beef Association; The
News-Enterprise.
Posted to MM-Recipes Digest V4 #9 by maintech@ne.infi.net on Mar 09, 99
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